Adapted from a Buttermilk Pound Cake recipe from Southern Living
1 cup lactose free milk
1 tablespoon lemon juice
3 cups all purpose flour
½ teaspoon baking soda
⅛ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
Stir the lemon juice into the milk and let stand at room temperature for 10 minutes.
Preheat the oven to 350°. Line two 9 by 5 by 3 inch loaf pans with parchment.
Sift together the four, baking soda, and salt. Set aside.
Cream the butter and sugar in an electric mixer with the paddle attachment. Add the eggs one at a time beating after each addition.
Stir the vanilla and almond extracts into the milk. Alternately add the four and the milk to the butter and sugar beginning and ending with the flour.
Pour the batter into the loaf pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then turn onto a rack to cool completely.
Wrap the second cake in wax paper then foil and plastic wrap and freeze for later. When ready to use unwrap the cake and place on a cooling rack to thaw at room temperature. Once thawed frost or serve with macerated strawberries and whipped cream.
